Bistro Flank Steak Salad
- Number of Servings: 4
Ingredients
Steak and marinade:1/4 c extra virgin olive oil 1/4 c red wine vinegar 1/4 c dijon mustard 1 tbsp chopped fresh Tarragon1 lb grass-fed Flank Steak 1/4 tsp sea salt 1/4 tsp ground black pepper1/4 tsp granulated garlic 1 tsp olive or avocado oil for the grill pan8 cup baby spinach4 medium tomatoes Vinaigrette:2 tbsp extra virgin olive, walnut or avocado oil 1 tbsp red wine vinegar pinch of sea saltpinch of ground black pepper
Whisk together oil, vinegar, mustard and tarragon until smooth. Sprinkle steak with salt, pepper and garlic. Place steak in flat glass disk and cover with marinade, coating both sides. Allow to marinade at room temperature 1 hour or overnight in the fridge. If refrigerating, allow steak to stand at room temperature for 1 hour before grilling.
Brush a well-seasoned grill pan with avocado/olive oil and heat over medium heat. Remove steak from marinade and place on grill pan. Grill 3-4 minutes per side.
When steak is done, remove it to cutting board and let it stand for 10 minutes to redistribute the internal juices, then slice into thin slices across the grain.
While steak is grilling, combine all vinaigrette ingredients and whisk together.
Pile salad greens in equal amounts on four plates and place a few pieces of the sliced steak on top of each. Drizzle with vinaigrette.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LILYOFVALEE.
Brush a well-seasoned grill pan with avocado/olive oil and heat over medium heat. Remove steak from marinade and place on grill pan. Grill 3-4 minutes per side.
When steak is done, remove it to cutting board and let it stand for 10 minutes to redistribute the internal juices, then slice into thin slices across the grain.
While steak is grilling, combine all vinaigrette ingredients and whisk together.
Pile salad greens in equal amounts on four plates and place a few pieces of the sliced steak on top of each. Drizzle with vinaigrette.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LILYOFVALEE.
Nutritional Info Amount Per Serving
- Calories: 422.1
- Total Fat: 31.1 g
- Cholesterol: 56.7 mg
- Sodium: 671.3 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 2.5 g
- Protein: 25.4 g
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